Murgh Palak Gravy Recipe is a classic North Indian gravy made with marinated chicken, pureed spinach and whole spices. The end result is a tasty and nutritious dish which is very easy to make and is also perfect for your weekday meals.
Did you know - Palak/Spinach comes with a whole lot of health benefits? It controls blood pressure, contributes of healthy hair and skin. Spinach is rich is Iron thereby helping in bringing up your haemoglobin content, makes for a great leafy vegetable to include in diets of those who are anaemic.
Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.
If you like this recipe of Murgh Palak Gravy, here are a few more Palak Gravy Recipes that you can make for your vegetarian lunch/dinner:
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Non Vegeterian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok), Preethi Zodiac 750-Watt Mixer Grinder
Cooks in 45 M
Total in 75 M
Method
To begin making Murgh Palak Recipe, we have to first marinate the chicken.
In a bowl, add curd, chicken pieces, salt, kashmiri red chilli powder, garam masala , coriander powder mix well and keep it aside for at least 30 minutes.
Add the chopped palak leaves to a pressure cooker, garlic, and green chillies with a teaspoon of water and salt. Pressure cook for 1 whistle and release the pressure immediately by running the pressure cooker under tap water or by lifting the weight using a fork. Open the cooker and allow the palak mixture to cool.
Once cooled, add the cooked palak mixture to a blender and make a smooth puree. Keep aside.
For the Murgh Masala, add the onion, ginger and garlic to a small jar of the mixer grinder and blend to make a paste.
Preheat a kadai over medium heat, add 1 tablespoon of ghee. Stir in bay leaf, cardamom, cinnamon and saute for a few seconds until you can smell the aromas coming through.
Add onions, ginger, garlic paste and saute until the raw smell goes away and onions turn light brown.
Once the onions are done, add the marinated chicken along with ½ cup of water Cover the pan and cook the chicken until done, for about 10 to 15 minutes.
Once cooked and the chicken forms a thick gravy, stir in the pureed spinach, fresh cream, kasuri methi and give it a brisk boil. Check the salt and spices and adjust accordingly. Turn off the heat.
Transfer the Murg Palak to a serving bowl and serve hot
Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.